Elote Pasta Salad (Print Version)
Creamy Mexican corn pasta with cotija cheese, lime and chili-spiced dressing ready in 30 minutes.
# Recipe Ingredients:
→ Pasta
01 - 8 oz short pasta (rotini, penne, or fusilli)
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp fresh lime juice
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp kosher salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Vegetables & Add-ins
10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)
→ Garnish
15 - Additional crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime wedges
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well, then rinse thoroughly under cold running water to halt cooking. Set aside and allow the pasta to cool completely.
02 - While the pasta cools, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, kosher salt, and black pepper in a large mixing bowl. Whisk vigorously until the dressing is smooth and all spices are evenly distributed.
03 - Add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the bowl with the dressing. Gently toss using a large spoon or spatula until every component is thoroughly coated with the dressing.
04 - Taste the salad and adjust salt, pepper, or chili powder as desired. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer the salad to a serving bowl or platter. Top with additional crumbled cotija cheese, extra chopped cilantro, and lime wedges alongside. Serve chilled.
# Expert Advice:
01 -
- The creamy tangy dressing coats every pasta ridge like it was designed for this exact purpose.
- It comes together in the time it takes to boil water and cool noodles, which is faster than ordering takeout.
- Corn and cotija are a power couple that never disappoint, and the smoky spices make people ask what your secret is.
02 -
- Rinsing the pasta under cold water is nonnegotiable because residual heat will turn your dressing greasy and break the texture.
- Grilling the corn directly on the cob before cutting off the kernels adds a smoky char that transforms the entire dish from good to unforgettable.
03 -
- Cut the corn off the cob over a deep bowl and hold the cob upright so kernels fall cleanly instead of bouncing across your counter.
- Toast your cumin in a dry skillet for thirty seconds before adding it to the dressing and the aroma alone will make you feel like a genius.